Soy-based dough and products made from the dough
OwnerDeborah W. Coheninventor
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Abstract
A cohesive machineable dough having a high soy content and products made from the dough are disclosed. The dough comprises a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component comprises from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component comprises from about 10% to about 40% of the dry ingredients, and water comprises from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.
Claims29
A cohesive soy-based machineable dough comprising:
- dry ingredients including:
- a soy component comprising from about 60% to about 90% by weight, of the dry ingredients;
- and
- a pre-gelatinized starch comprising from about 10% to about 40%, by weight, of the dry ingredients;
- and
- wet ingredients including water comprising from about 25% to about 45% by weight of the dough.
A soy-based product comprising a baked sheeted dough, the dough being prepared by mixing dry ingredients including a soy component and a pre-gelatinized starch with water at a temperature above the gelatinization temperature of the starch, the soy component comprising from about 60% to about 90% by weight of the dry ingredients, the pre-gelatinized starch comprising from about 10% to about 40% by weight of the dry ingredients, and the water comprising from about 25% to about 45% by weight of the dough.
A method of producing a soy-based product comprising:
- preparing a dough by combining dry ingredients including a soy component and a pre-gelatinized starch with wet ingredients including water at a temperature sufficient to gelatinize the pre-gelatinized starch, wherein the soy component comprises from about 60% to about 90% by weight of the dry ingredients, the pre-gelatinized starch comprises from about 10% to about 40% by weight of the dry ingredients, and the wet ingredients comprise from about 25% to about 45% by weight of the dough;
- sheeting the dough and cutting a dough piece from the dough;
- and
- baking the dough piece.
Dependencies are inferred from the claim text.